Copycat Texas Roadhouse Chili Recipe
This copycat Texas Roadhouse chili is ground beef, kidney beans and crushed tomatoes simmered in one pot with chili spices, jalapeño and a touch of brown sugar.
Servings 6 servings
Calories 365kcal
Ingredients
- 1 pound 80/20 ground beef
- 1 medium yellow onion diced (about 1½ cups)
- 1 jalapeño seeded and chopped
- 8 cloves garlic minced
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 Tablespoon brown sugar
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 4 Tablespoons tomato paste
- 2 cups beef broth
Instructions
- In a large pot over medium heat cook the ground beef for 5-7 minutes, stirring frequently to break it into smaller pieces, until browned and cooked through. There is no need to drain the beef.
- Add the onion, garlic and jalapeño and cook for about 5 to 7 minutes, stirring occasionally until the onions begin to soften.
- Add the paprika, oregano, chili powder, cumin, black pepper and salt. Stir well to coat the beef and vegetables, and cook for 2-3 minutes to allow the spices to become fragrant.
- Add the brown sugar, kidney beans, crushed tomatoes, tomato paste and beef broth. Stir until thoroughly combined.
- Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 30-45 minutes, stirring occasionally, until the chili thickens.
- Remove from the heat and let the chili rest for 5 minutes to allow it to thicken further before serving with your favorite toppings.
Notes
Refrigerate leftover chili in an airtight container for up to 3 days. Or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 34g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1010mg | Potassium: 1109mg | Fiber: 9g | Sugar: 10g | Vitamin A: 681IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 6mg
